I must have been a fish in a previous life, based on my love for seafood. When I hear folks say they do not like seafood, I just shake my twist because I cannot comprehend that statement. I just love food and to eliminate anything that falls under the category of food from my palate, is denying my taste buds of the opportunity to do their job. With that covered, here is the “snap your finger” oyster dressing recipe I prepared to accompany the duck recipe on my previous post. Oysters are a bit pricy so you will splurge on this item but for a special dinner, they are well worth the cost of taking your dressing to the next level and hearing your guest rave over your meal.

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#oyster dressing
#oyster dressing#oyster dressing
#oyster dressing
Step One:
Make a pan of cornbread. Follow the instructions on the package of Aunt Jemima self-rising corn meal. Do not add sugar, this is a savory dish. Crumble cornbread and set aside.

Ingredients:
1/4 cup duck fat (from the roast duck)
1 1/2 cups chopped onions
1 cup chopped celery
1/2 tsp. kosher salt
1/2 tsp. fresh cracked pepper
5 oz. oyster crackers, crumbled
1 1/2 tsp. dried thyme
1 tsp. dried sage
2 eggs lightly beaten
1 pint oysters with their liquor

Directions:
In a large sauce pan heat the reserved duck fat over medium heat. Add the onions, celery, salt and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes. In a separate large mixing bowl combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and liquor. Use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Place mixture in a baking dish and spread evenly. Bake dressing for 30 to 35 minutes until golden brown and crisp around the edges.

Enjoy,

MJ


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